Cheesy Nachos with Guacamole and Salsa

Published July 1, 2002.

Why this recipe works:

The availability of prepackaged shredded cheese and jars or tubs of premade salsa and guacamole has transformed nachos from something delicious into bland, stale-tasting fast food. We wanted nachos with hot, crisp tortilla chips, plentiful cheese and toppings, and the right amount of spicy… read more

The availability of prepackaged shredded cheese and jars or tubs of premade salsa and guacamole has transformed nachos from something delicious into bland, stale-tasting fast food. We wanted nachos with hot, crisp tortilla chips, plentiful cheese and toppings, and the right amount of spicy heat.

To ensure that all of the chips would be cheesy and spicy, we layered tortilla chips with a full pound of shredded cheddar cheese and sliced jalapeños. Layering the jalapeños with the cheese also helped the chiles stick to the chips. We prepared a quick homemade salsa and chunky guacamole to spoon around the edges of the hot nachos after they came out of the oven. Spoonfuls of sour cream and a sprinkling of chopped fresh scallions provided final touches. Served with lime wedges, this fresh take on nachos is light-years beyond any fast-food version of the dish.

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Serves 4 to 6

This recipe can be doubled to serve 8 to 12; however, you will need to use two baking dishes. Heat the second dish when the first dish has been served.

Ingredients

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